2&2 RESTAURANT
33835 SR 54, Wesley Chapel FL 33543 · 813-355-4829
Last inspected Jun 24, 2026 · 5 visits since October 2024
OCT 24
FEB 25
OCT 25
APR 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server prepare toasted bread with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Food stored on floor. Fryer oil Coffee Cases in freezer Discussed the need to store att foods a minimum of 6" off the floor
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Dented can of cranberry sauce.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Server in from the dining room, put on gloves to make toast no hand wash.
Stop Sale issued due to food not being in a wholesome, sound condition. 4 Salmon thawed in ROP packaging
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats. Tuna salad
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on the menu as containing raw ingredients.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 pc of salmon
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to cook line.
Employee with no hair restraint while engaging in food preparation. Server activity involved in food preparation making toast no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked wet. Discussed the need to let cups completely dry before stacking.
Food stored on floor. Fryer oil Coffee Cases in freezer Discussed the need to store att foods a minimum of 6" off the floor
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line Cutting board on cook line
Time/temperature control for safety food thawed in an improper manner. 4 cases of pollock fillets thawing on the counter. Product still frozen, operator placed under cool running water.
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container no labeled with common name.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook walk in from outside, put gloves on and start cooking food, without washing hands. Observed server prepare bread for table without washing hands. Manager told server to wash hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server prepare toasted bread with bare hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5 thawed out salmon in vacuum packaging, even though packaging says otherwise. Stop sale issued.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the paperwork not being fully completed. Operator finished filling paperwork at the time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to establishment to post.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tuna salad and chicken salad without date marks
Cutting board has cut marks and is no longer cleanable. Observed on Cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and charger siting on prep station.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in stacked cups to the left of server soda machine
Food stored on floor. Observed container of oil on ground.
Missing drain plug at dumpster.
Open dumpster lid.
Single-service articles not stored protected from contamination. Observed coffee filters not stored in a protective manner to stop cross contamination.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in dirty water.
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee switched from loading dirty dish rack and then unloaded clean rack without washing hands. Employee ran rack back through and washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs on cook line stored at room temperature 72F. Cook placed in reach in.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held at 72F. Operator corrected employees by informing, them to time stamp butter. Asked employee to keep butter in the reach in cooler. Employee moved to cooler when prompted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage held on grill at 109F. Cook reheated sausages to temp. Then placed in third pan with lid on grill.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed instructions to operator. Stated she will print and hang them.
No soap provided at handwash sink. No soap at hand wash sink in dish area.
Open dumpster lid. Left open. Operator told employees to leave lid closed.
Single-service articles improperly stored. Coffee filters not covered or wrapped. Informed operator to cover the filters.
Oct 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.